Find Recipes Instantly! (Type the Recipe name or any Ingredient) Yams Fill a casarole dish about half full of canned yams. Depending on the size of the casserole dish this is about the size of one large can or 2-3 small cans. Leave some of the juice but pour out about half of it. Make a mixture of about 1/2 cup sugar, 1/2 cup brown sugar, 4 T Flour, mix this together and pour over the yams. Sprinkle a dash of cinnamon dot the top with several dots of butter or margarine Bake this for about 30-45 minutes at about 350 degree oven or until it is all nice and bubbly. Now for the good part. Remove the dish from the oven and cover with a bag of miniature marshmallows Sprinkle with chopped nuts of your choice Pour about 1/4 cup of thin cream or even evaporated milk, they will both taste good. Back into the oven reducing the heat to about 300 degrees and continue baking until the marshmallow are golden brown. Candied Sweet Potatoes 2 large sweet potatoes 1/4 cup butter 1/2 cup packed brown sugar 1/4 cup orange juice Directions 1 Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender. 2 In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar. Candied Yams 1 (29 ounce) can sweet potatoes 1/4 cup butter, cut into pieces 1/2 cup brown sugar 1 1/2 cups miniature marshmallows Directions 1 Preheat oven to 400 degrees F (200 degrees C). 2 Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows. 3 Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.Makes 6 servings Classic Candied Sweet Potatoes 3 eggs 1 1/2 cups white sugar 1/2 cup all-purpose flour 6 tablespoons butter, melted 1/2 teaspoon salt 1/2 teaspoon lemon juice 1/2 cup corn syrup 1 1/2 cups semisweet chocolate chips 1 1/2 cups chopped pecans 1 recipe pastry for a 9 inch single crust pie Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a large mixing bowl beat eggs until light and fluffy. Add sugar, flour, melted butter or margarine, salt, lemon juice, and corn syrup. Mix thoroughly, then stir in chocolate chips and pecans. Pour mixture into pie shell. 3 Bake in preheated oven for 45 minutes or until set and golden. Mashed Sweet Potatoes Don't know a sweet potato from a yam? Don't worry -- either can be used in this dish. And, in all likelihood, what you'll find at the market will be sweet potatoes, because yams are much less common in the United States. 4 pounds sweet potatoes, yams, or white potatoes (12 medium) 1/3 cup butter or margarine 1/2 teaspoon salt 1/2 teaspoon pepper 3 to 4 tablespoons milk (optional) Butter (optional) Peel and quarter potatoes. Cook potatoes, covered, in a small amount of boiling water in a Dutch oven for 25 to 35 minutes or until tender; drain. Mash potatoes with a potato masher or beat with an electric mixer on low speed. Beat in the 1/3 cup butter, the salt, and pepper. If necessary, beat in enough milk to make mixture fluffy. Season to taste with additional salt and pepper. Spoon into a serving bowl. Top with butter, if desired. Makes 12 servings. Make-Ahead Tip: Spoon potato mixture into a 1-1/2-quart microwave-safe casserole. Cover and chill up to 24 hours. To heat, micro-cook, covered, on 100-percent power (high) for 15 to 20 minutes or until an instant-read thermometer registers 160 degrees F; give dish a quarter turn every 5 minutes. Potatoes and Carrots Au Gratin Thinly slice the potatoes for this company-special side dish the easy way—with a food processor. 6 medium baking potatoes (about 2 pounds) 3 medium carrots, peeled and thinly sliced (1-1/2 cups) 2 bay leaves 2 leeks, cut into 1/2-inch slices (about 1 cup) 2 tablespoons margarine or butter 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon white or black pepper 1 12-ounce can (1-1/2 cups) evaporated milk 3/4 cup shredded Gruyere or Swiss cheese (3 ounces) 1/2 cup finely shredded Parmesan cheese (2 ounces) 1/4 cup seasoned fine dry bread crumbs 2 tablespoons margarine or butter, melted Peel potatoes; thinly slice. In a 3-quart saucepan combine potatoes, carrots, and bay leaves. Add water to cover. Bring to boiling; reduce heat. Cover and cook for 5 minutes. Meanwhile, trim leeks, discarding the first 2 inches of the ends, and the first inch and outer leaves of the tough green tops. Wash leeks well. Add leeks to potato mixture. Cook, covered, 3 minutes or until vegetables are just tender. Drain well; discard bay leaves. For sauce, in same saucepan melt 2 tablespoons margarine or butter. Stir in flour, salt, nutmeg, and pepper. Add evaporated milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Add 1/2 cup of the Gruyere cheese; stir until smooth. Transfer the vegetables to a lightly greased 2-quart rectangular baking dish. Carefully spoon the warm cheese sauce over potato mixture; spread with the back of a spoon to coat the vegetables. For crumb topping, in a small mixing bowl stir together grated Parmesan cheese, seasoned fine dry bread crumbs, and 2 tablespoons melted margarine or butter. Sprinkle the topping over the potato mixture. At serving time, bake the casserole, uncovered, in a 350 degree F. oven about 15 minutes or until the cheese sauce is bubbly around the edges of the dish. Sprinkle with the remaining shredded Gruyere cheese. Bake about 5 minutes more or until the cheese is melted and the casserole is heated through. Makes 6 to 8 side-dish servings. Make-Ahead Tip: Prepare as above, except do not bake. Cover and chill in the refrigerator for up to 24 hours. Bake, uncovered, in a 350 degree F. oven about 25 minutes or until cheese sauce is bubbly around edges of dish. Spinkle with remaining shredded Gruyere cheese. Bake about 5 minutes more or until cheese is melted and casserole is heated through. Scalloped Potatoes and Polish Sausage Ingredients 4-5 medium potatoes, peeled and sliced thin 1 medium onion, peeled and sliced thin salt and pepper to taste 1 lb Polish Sausage or Keilbassa Cheese Sauce 2 T butter or margerine 2 T flour 1 C milk 2 T white wine 1 C shredded sharp cheddar or American cheese dash of salt and pepper Directions In measuring cup microwave butter or margerine 45- 50 seconds, until melted. Stir in flour until smooth. Stir in milk and wine. Continue stiring until well blended. Microwave 4-6 minutes, stiring every 2 minutes until thick. Once sauce is thick enough to coat a spoon, blend in cheese, salt, and pepper. Microwave 1-2 minutes, until cheese melts. Set aside. In 3-quart casserole dish, layer 1/4 of the potatoes and onion slices, sprinkle on salt and pepper, and pour 1/4 of cheese sauce on top. Continue layering until all ingredients are used, ending with cheese sauce. Elevate flat bottomed dish on inverted saucer and place on turntable if available (if not, rotate dish 1/4 turn every five minutes). Microwave 5 minutes. Reduce to medium (50%) power and microwave 15-20 minutes, until potatoes are almost fork-tender. Cut sausages into chunks or, if they are in links, pierce them to keep from exploding, and arrange on top of potatoes. Microwave 4-7 minutes until sausages are done, rotating dish 1/2 turn every 3 minutes. Let stand, covered with wax paper, for 5 minutes. Serve with green beans or okra Serves 4-6 Deep Fried Potato Skins 10 medium baked potatoes grated sharp chedda cheese grated Mozzarella cheese Slize potatoes in half lengthwise. Spoon out potato to make a boat. Be careful not to tear skins. Deep fry skins in hot oil til golden brown, drain. Fill each skin with a mixture of cheeses. Melt in broiler til cheese is browned. Serve with any of the following toppings: bacon bits, sour cream, green onions, taco sauce, picante salsa, etc. Garlic Mashed Potatoes 4 large potatoes, peeled and quartered (about 3 cups) 1 full head garlic (don't peel or separate) 2 T butter 1/4 cup milk salt & pepper to taste Pre-heat oven to 375°F. Using your fingers, rub off the outer most white peel off the garlic (don't worry about leaving a lot of peel, roasted garlic peels easily once it is cooked). Place head of garlic in center of a six inch square of aluminum foil. Drizzle olive oil over the top of garlic. Wrap foil around garlic and bake for 45 minutes. Remove from oven, open foil and allow to cool. Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork. Drain. Peel garlic by squeezing the cooled cloves into a bowl . In a large mixing bowl, purée garlic with half the butter and milk, using a hand blender or mixer. Add potatoes and remaining butter and milk and mix until smooth. Add salt and pepper to taste.